Down Home Chicken Stew

Cozy up with a bowl of hearty Down Home Chicken Stew, the ultimate one-pot comfort food that’s bursting with flavor and wholesome ingredients. This classic recipe combines tender, shredded chicken thighs with a medley of vibrant vegetables like carrots, celery, and russet potatoes, all simmered in a rich, savory broth infused with herbs and spices. Topped off with sweet peas and a sprinkle of fresh parsley, this soul-warming stew is as nutritious as it is satisfying. Perfect for a family dinner or meal prep, this easy chicken stew comes together in just over an hour, delivering a homemade dish that tastes like it has been simmering all day. Serve it with crusty bread for a complete down-home experience! Keywords: hearty chicken stew, one-pot recipes, comfort food, chicken thigh stew, easy homemade stew.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 3 medium russet potatoes, peeled and cubed
• 6 cups chicken broth
• 1 14.5-ounce can canned diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper, then sear them in the pot for about 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 2-3 minutes until softened.

Step 4

Add the carrots, celery, and garlic, stirring occasionally, and cook for another 4-5 minutes until the vegetables begin to soften.

Step 5

Stir in the cubed potatoes, chicken broth, diced tomatoes (with their juice), bay leaves, thyme, paprika, salt, and black pepper.

Step 6

Return the chicken thighs to the pot, submerging them in the liquid.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.

Step 8

Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the stew.

Step 9

Stir in the frozen peas and let the stew simmer for an additional 5 minutes to heat the peas through.

Step 10

Remove the bay leaves before serving and garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(4095.8g)

Amount per serving	% Daily Value*
Calories	2834.7

Total Fat 118.0g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 6.2g
Cholesterol 858.7mg	0%
Sodium 7207.3mg	0%
Total Carbohydrate 217.0g	0%
Dietary Fiber 39.1g	0%
Total Sugars 48.4g
Protein 230.1g	0%

Vitamin D 47.6IU	0%
Calcium 718.0mg	0%
Iron 23.3mg	0%
Potassium 8774.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 32.3%

Carbs: 30.5%